White chocolate & apricot cheesecake

Latest comments and suggestions

• ryzhik_prune

  2009-07-21 11:01:36.991463

  ryzhik_prune rated and commented on this recipe

  

  Didn't have apricots so used mango. Delicious. Everyone asked for recipe

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mastura

  2009-07-21 22:01:57.497195

  Mastura commented on this recipe

  Anything that can replace leaf gelatine?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bowdenei

  2009-07-22 19:00:49.413064

  Bowdenei commented on this recipe

  In answer to Mastura I would be inclined to just leave the gelatine out as I have made the white chocolate cheesecake with fresh blueberry sauce many times (not sure why the recipe is not on the website I think it is in the april 2003 good food mag, also it is in the small goodfood booklet which came with the April 2005 mag) It has similar ingredients ie chocolate, philadelphia and double cream. The other ingredient was mascarpone - it uses 250g of each cheese. There is no gelatine and everyone loves it. I have vegetarian children so it is the perfect recipe. I want to try this recipe also and that is what I am going to do.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jazpa

  2009-07-26 14:45:02.170963

  Jazpa rated and commented on this recipe

  

  I'd reccomend you leave the gelatine out, when the cheesecake was cooled the gelatine formed little strings which wern't a big deal but still, unpleasant. The only way i can think of eliminating this is too heat the chocolate mixture to a higher temperature but then you risk ruining it. Anyway, apart from that, it was really delicious, especially the grilled apricots on the top after they had turned all syrupy and sharp-tasting. Yummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• rebekah w

  2009-08-03 22:29:17.560153

  rebekah w rated and commented on this recipe

  

  this is the best cheesecake ive had in ages, im not a big fan of white choc but this went down a storm at our dinner party would make it again for a bit of a special meal.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Eileen

  2009-08-04 18:05:22.906005

  Eileen commented on this recipe

  Another winner Mary! This is the most delicious cheesecake I've ever made, everyone wanted seconds and asked for the recipe. I had no trouble with the leaf gelatine, just kept stirring til it dissolved. I might try it with plums when the apricot season is over.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• andym0205

  2010-06-24 08:50:07.923818

  andym0205 rated and commented on this recipe

  

  Changed Shrotbread biscuits for Ginger nuts and these set off the apricots brilliantly. A lovely dessert this one.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alexandra

  2010-07-11 11:17:57.252095

  alexandra rated and commented on this recipe

  

  I used tinned apricots, much cheaper than fresh and work just as well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• wendywoo

  2010-12-08 17:02:12.166787

  wendywoo rated and commented on this recipe

  

  I have made this several times and it always goes down a treat.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• xEYEter

  2011-07-25 13:21:26.560099

  xEYEter rated and commented on this recipe

  

  Awesome, awesome, awesome! Everyone wanted a second...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah Star

  2011-08-01 19:37:07.962126

  Sarah Star commented on this recipe

  Very nice! The white chocolate and the apricots went well together. I'd probably add a few more apricots to the mixture and will use more biscuits to cover the base and sides more thoroughly next time. I like the sound of using tinned apricots for a winter version.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sarah Star

  2011-08-01 19:38:26.910154

  Sarah Star rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vanja

  2012-02-08 13:12:44.152196

  Vanja commented on this recipe

  This is a fantastic recipe. It is very easy to make and my whole family loved it. I had to make it three times in a row.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vanja

  2012-02-08 13:13:06.65513

  Vanja rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• goodwynh

  2012-04-22 09:25:55.374775

  goodwynh commented on this recipe

  Does it take 4 hours to set?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• xEYEter

  2012-06-03 12:35:05.485003

  xEYEter commented on this recipe

  @goodwynh: it takes more or less 3 hours to set, but it is far much better if you can leave it overnight and enjoy it cold :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jude

  2012-08-14 20:04:03.294065

  jude commented on this recipe

  lovely cheesecake but base could do with being larger as i had too much filling

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Shahrzad

  2012-08-29 21:20:04.679587

  Shahrzad rated and commented on this recipe

  

  This is just awesome and everything was alright with the recipe. For those who have problem with gelatine leaf, you can replace it with gelatine powder: 1tbsp gelatine powder = 3 sheet of gelatine leaf Soak each unit of the powder in about 4 units of warm water and give it about 10mins and add the tick solution to chocolate mix (you don't need to get rid of extra water, if there is any)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lucy R

  2013-05-23 09:47:50.845276

  Lucy R rated and commented on this recipe

  

  This cheesecake is so easy to make and tastes divine!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/11791/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 200g pack shortbread biscuits
• 50g butter , melted
• 7 ripe apricots
• 2 sheets leaf gelatine
• 300g white chocolate , plus extra to decorate
• 300ml pot double cream
• 250g pack light soft cheese , such as Philadelphia Light
• 85g caster sugar
• 2 tbsp icing sugar

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 40 - 45 mins

Cook 5 mins

Ingredients

• 200g pack shortbread biscuits
• 50g butter , melted
• 7 ripe apricots
• 2 sheets leaf gelatine
• 300g white chocolate , plus extra to decorate
• 300ml pot double cream
• 250g pack light soft cheese , such as Philadelphia Light
• 85g caster sugar
• 2 tbsp icing sugar

679 kcalories, protein 8.0g, carbohydrate 58.0g, fat 47.0 g, saturated fat 28.0g, fibre 1.0g, sugar 46.0g, salt 0.72 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.